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Cranberry Orange Muffins

Cranberry Orange Muffins are a delightful treat, combining the tartness of cranberries with the bright, zesty flavor of oranges, making them perfect for breakfast or a snack.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Baking, Breakfast Treat, Cranberry Orange Muffins, Festive Muffins, muffins
Servings: 12 muffins
Calories: 200kcal

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 2 tablespoons orange zest (from about 1 orange)
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup orange juice
  • 1/4 cup milk

Add-ins

  • 2 cups fresh or frozen cranberries
  • 1/4 to 1/3 cup turbinado sugar (for topping)

Instructions

Preparation

  • Preheat your oven to 400°F (200°C). Line a standard 12-count muffin tin with baking cups for easy removal.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set the bowl aside.
  • In a large mixing bowl, use a stand or hand mixer to cream the softened butter and sugar until the mixture is light and fluffy.
  • Beat in the eggs, orange zest, and vanilla extract to the butter mixture, mixing just until everything is combined.
  • Gradually add the orange juice and milk, alternating with the flour mixture. Stir until just combined; be careful not to overmix.
  • Gently fold the cranberries into the batter, ensuring they are evenly distributed.
  • Divide the batter evenly among the muffin cups, filling each one about 2/3 full.
  • Sprinkle a teaspoon of turbinado sugar on top of each muffin for a crunchy finish.

Baking

  • Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for about 10 minutes before transferring them to wire racks to cool completely.

Notes

These muffins are best enjoyed fresh out of the oven but also store well for a few days. Serve them warm or at room temperature with whipped cream or icing. For a festive touch, serve with orange slices or cranberry sauce. When measuring orange zest, use a microplane for the best flavor. If using frozen cranberries, do not thaw them first. Store leftovers in an airtight container at room temperature for up to three days or freeze individually wrapped for longer storage.